Preheat the oven to 400°F (200°C)
Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes.
Remove chicken from skillet and set aside on a plate.
Add shallot and garlic to the same skillet. Cook for 1-2 minutes until fragrant but not browned.
Pour in the non-alcoholic white wine (or alternative) and stir to deglaze the pan. Bring to a gentle boil and cook for 3-4 minutes until reduced by half.
Add the heavy cream and stir in the thyme, parsley, and lemon zest. Reduce the heat and simmer for 2 minutes to thicken slightly.
Return the chicken thighs to the skillet, spooning the sauce over each piece. Transfer the whole skillet to the oven.
Roast for 12-15 minutes or until the chicken is fully cooked and the skin is crisp.
Remove from the oven. Add the butter to the sauce and stir until melted and shiny.
Serve hot, garnished with fresh herbs if desired.